Flaky Sweet Egg Tarts

This Flaky Sweet Egg Tarts recipe took me many trials and errors to adapt and perfect. When making egg tarts, there is the common problem of the custard sinking after the egg tarts are removed from the oven. I consulted a number of people to ensure my recipe works precisely and that the egg custard filling doesn’t deflate. Here is the simple key to “no sink” egg tarts: do not whisk the egg custard mixture, because whisking incorporates too much air to the filling.

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